Description
A delicious vegetarian pasta dish featuring roasted wild mushrooms and fresh herbs, combined with pasta and topped with crispy breadcrumbs.
Ingredients
Scale
- 1 1/2 pounds wild mushrooms, preferably Chanterelles, Hen of the Woods, or Oyster Mushrooms
- 1/4 cup olive oil
- 6 cloves garlic, finely chopped
- 3 tablespoons butter, divided
- Kosher salt to taste
- freshly cracked black pepper to taste
- 1 lemon, zested and juiced
- 10 ounces favorite shaped pasta
- 1 tablespoon capers, rinsed, drained, and chopped
- 1 tablespoon fresh thyme, removed from stem and roughly chopped
- 2 tablespoons chopped flat-leaf parsley
- 4 tablespoons homemade breadcrumbs
- Grated Pecorino Romano or Parmesan
Instructions
- Prepare the Mushrooms: Start by brushing off any dirt from the wild mushrooms to keep them clean but not soggy. Avoid rinsing them to maintain the texture. The earthy aroma will fill your kitchen, indicating they are ready to roast.
- Roast Until Golden: Spread the mushrooms on a baking sheet in a single layer and roast in a preheated oven until they are beautifully golden, approximately 20 minutes. You should begin to smell a rich, savory scent during this time.
- Cook the Pasta: Boil a large pot of water, adding a pinch of salt, and cook your pasta until al dente. Keep an eye on the time, aiming to retain a bit of bite. Once cooked, strain the pasta and reserve some cooking water.
- Sauté the Garlic: In a large non-stick skillet, heat 2 tablespoons of olive oil and add the finely chopped garlic. Sauté for about 1 minute until fragrant but not browned to avoid bitterness.
- Add Herbs & Season: Stir in the fresh thyme and sauté for another minute to release its fragrance. Be careful with the quantity to ensure it does not overwhelm the dish.
- Mix Everything Together: In the skillet, combine the cooked pasta and roasted mushrooms. Add a splash of the reserved pasta water to enhance creaminess. Toss everything together until well combined, adding more reserved pasta water if it appears dry.
- Toast the Breadcrumbs: In a separate pan, lightly sauté the breadcrumbs with 1 tablespoon of butter until golden and crispy. Be sure to drain them on paper towels afterward to remove excess oil.
- Serve & Enjoy: Plate the pasta dish and sprinkle the toasted breadcrumbs on top for added crunch. Relish the aroma and visual appeal as you serve this earthy and garlicky delight!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Use a mix of wild mushrooms for varied flavors and textures. Brush off dirt instead of rinsing to avoid sogginess. Adjust seasoning with additional salt and pepper after mixing to enhance the dish’s flavor profile.
- Reheating Instructions: To reheat, place the pasta in a skillet over low heat, adding a splash of water to revive creaminess. Stir gently until heated through.
- Serving Suggestions: Serve with a side salad for a light meal or pair with a glass of white wine. Consider garnishing with extra fresh herbs for added color and flavor.
- Recipe Variations: You can add spinach or kale for extra greens or include roasted cherry tomatoes for sweetness. For a low-carb option, substitute pasta with zucchini noodles.
- Ingredient Notes: For the best flavor, use fresh, seasonal wild mushrooms. When selecting, look for firm, plump mushrooms without any signs of moisture or sliminess.
Nutrition
- Serving Size: 1 serving
- Calories: 406
- Sugar: 7g
- Sodium: 189mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 15mg